Wednesday, March 9, 2011

Making it S-T-R-E-T-C-H …. (Part 1 .. again :)

Another pot roast!  Here is another installment of stretching a pot roast.   This time I baked the pot roast and made 3 different meals with the meat.  We did not have a pot roast dinner with it (as in pot roast, potatoes, gravy, etc..).  I started with a 3 1/3 pound boneless pot roast.   I baked it in the oven.  You can also do it in the crockpot.  I actually think that would have been easier.  Put the pot roast in the crockpot on low in the evening before you need it.  Let it cook all night and then in the morning cut it up and see how much meat you have to work with.  I ended up with 7 cups of beef (which is about what you will need for the following recipes).   If you get a roast that is not boneless, you will need a bigger size than what I had.  

These are the 3 meals I made with my 7 cups of beef…

Italian Beef and Bean Soup
Chinese Beef and Broccoli
Beef and Potato Hash


 
Day #1
For my first meal, Italian Beef and Bean Soup you will need to cook up some beans.  Or take them out of the freezer if you have some already cooked.  The beauty of this meal is that it is easily adaptable for the number of people you are serving.  If you are cooking for 2 to 4 people.. 2 cups of cooked beans will do.  If it is 4 to 6 servings use 4 cups of cooked beans..  8 to 10 servings, 6 cups of cooked beans will work.  If you need information on cooking beans you can find it here:  http://www.thefamilyhomestead.com/cookingwithbeans.htm   The type of beans is not that important.  I used a mix of red, black and white because this is what I had in the freezer (freezer meal starter :)..  So.. start early in the day and cook up your beans.  Save the bean broth from cooking because you will need it for this soup.

Here is the recipe:

Italian Beef and Beans
2 T olive oil
1 medium onion, chopped
½ of a green pepper chopped (I bought mini peppers in a pkg that had various colors of peppers)
1 cup sliced celery
2 cups leftover diced roast beef
1 14oz can diced tomatoes
1 to 2 T Italian seasonings
2 cups cooked beans, any type, drained (but save the broth)
Bean Broth (saved from cooking the beans)

In a frying pan heat up olive oil.  Add onions, peppers, and celery.  Cook until veggies are soft.  Add leftover roast beef, diced tomatoes, Italian seasonings and beans.  Add reserved bean broth to get the soup consistency you desire.
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Start this recipe by cutting up your veggies and frying them in olive oil…


Add the beans, tomatoes, Italian seasonings …

Add enough bean broth to make it a soup consistency.  If you are using more than the 2 cups of beans for the recipe you will want to double (or triple the Italian seasonings).   Taste and add salt if necessary. 

Serve with homemade dinner rolls or crackers and a salad..

To Be Continued...  

4 comments:

  1. looks delicious! can't wait to try it.

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  2. Great job, Crystal. Just how we cook, too.

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  3. I am thawing beef from the freezer to roast tomorrow because of you! And saving the broth from cooking beans? I'll be doing that from now on because of you! :) have a lovely day.

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